• 1. Preparation of Sample
  • 1.1. Flow chart for wheat quality analysis
  • 1.2. Setting up a Nursery
• 2. Physical Tests
  • 2.1. Dockage in Wheat
  • 2.2. Test Weight
• 3. Physicochemical Tests
  • 3.1. SDS Sedimentation
• 4. Experimental Milling
  • 4.1. Tempering
  • 4.2. Quadrumat Sr. Milling
  • 4.3. UDY Cyclone Milling
  • 4.4. Perten 3303 Milling
  • 4.5. Flour Yield
• 5. Protein
  • 5.1. Near-Infrared Transmittance Analysis Method for Protein and Moisture Content in Whole Grain and White Flour (Infratec 1241)
  • 5.2. Reference Methods to check calibrations
• 6. Moisture
  • 6.1. Oven Dry
  • 6.2. Dielectric Meter Method for Whole Grain (Motomco)
• 7. Ash
  • 7.1. Total Ash
  • 7.2. Flour Ash
• 8. Mixograph
  • 8.1. Mixing Time
  • 8.2. Water Absorption
  • 8.3. Type
• 9. Baking Quality
  • 9.1. Mixing Time
  • 9.2. Water Absorption
  • 9.3. Loaf Volume
  • 9.4. Crumb Grain Score
• 10. Asian Noodle Quality
  • 10.1. Noodle Score
  • 10.2. Color Evaluation
  • 10.3. Texture Profile Analysis
  • 10.4. Cooking Yield (Weight Gain)